Braised Lamb With Giant White Beans

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1 tablespoon extra-virgin olive oil

10 garlic cloves, 4 minced, 6 peeled

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 1/4 pounds dried giant haricots blancs or giant lima beans, soaked overnight and drained

2 large thyme sprigs, plus 1 tablespoon chopped thyme

1 quart plus 1 cup chicken stock

1 quart water

One 6-ounce piece of slab bacon

Salt and freshly ground pepper

1 tablespoon minced parsley

4-pound boneless lamb shoulder roast, trimmed of excess fat

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